We helped our snickerdoodles get party-ready by upping the spices and adding texture with toffee, cornflakes, and a sparkly finish.
Author: Chris Morocco
This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.
Author: Molly Baz
Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.
Author: Chris Morocco
Bathe duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.
Author: Chris Morocco
Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
Author: Molly Baz
Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.
Author: Andy Baraghani
Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year's Eve dinner centerpiece. The trick to getting a tender and indulgent filling is to chop a big piece of chuck by...
Author: Kat Boytsova
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.
Author: Andy Baraghani